Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs , usually including ground turmeric , cumin , coriander , ginger , and fresh or dried chilies . In southern India, where the word originated, curry leaves, from the curry tree , are also an integral ingredient. Turmeric is known as the main spice in curry, which has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butter, and cheeses. Curry is generally prepared in a sauce. Prep time: 10 minutes Cooking time: 1 hrs Total: 1:10 minutes Serving: 4 persons Ingredients: For Boiling Vegetables 1 cup Potatoes Peeled & Cubed 1 Cup Carrots Cubed 1 cup Cauliflower Shallots 1 cup French Beans cut into 1/2 inch As needed Water for Boiling Vegetables 1 tbsp. Turmeric Powder to taste Salt For Making Paste 1 1/2 Cup Tomatoes 2 Bay Leaf 2 inches Cinnamon Stick 1 no's 5-6 Cloves 2 Marathi Moggu 4-5 Green Cardamom 1 tbsp. Cumin Seeds 10 Cashew Nuts 3 tbsp. Melon Seeds For Making Curry 4-5 Onions Medium Size Chopped 1 tbsp Ginger Garlic Paste 1 tbsp. Turmeric Powder 2 tbsp. Coriander Powder 1 tbsp. Cumin Powder 3 tbsp. Kashmiri Red Chilli Powder 2 tbsp. Garam Masala Powder 1 tbsp. Kasuri Methi as required Coriander Leaves Finely Chopped 3-4 tbsp. Oil 3-4 tbsp. Butter Steps Cut all the above Vegetables wash two times and take a vessel, add water as required for boil vegetables, add required salt and pinch of turmeric powder, add Cauliflower shallots, and bring it to boil for 3-4 minutes. Now add remaining vegetables and boil till 80% done (if required you can green peas at this time). Take a Kadai to add 3-4 tbsp Oil, Bay leaf, Cumin seeds, Cardamom, Cinnamon stick, Marathi moggu, Cloves , and fry till nice aroma comes and add Finely chopped tomatoes and cook for 3-4 minutes. Now add Cashewnuts and Melon Seeds and add 1/2 cup water and cook till the raw flavor of tomatoes gone. Remove the Bay leaf, and Marathi moggu and grind the above mixture to a fine paste and keep aside. Now take a Kadai add Butter and 3 tbsp oil, add chopped onions and fry till light golden brown color, then add ginger garlic paste and fry till the raw flavor of ginger-garlic goes. (if required add 2 tbsp water for not burning). Now add Kashmiri red chili powder, garam masala powder, cumin powder, coriander powder, turmeric powder, salt to taste , and fry till the oil separates . Add the ground tomato and cashew paste and simmer it for 4-5 minutes till oil separates, then add the boiled vegetables and add 1 cup of water and simmer it for 5-6 minutes till oil floats on the top. Finally check the seasonings and adjust it, now add Kasuri methi and chopped coriander leaves and serve with hot roti and Rice.